Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes

• The RATA approach allowed the discrimination of omelettes according to their LWE processing. • Omelette made from MTS LWE was characterised by sulphur-like odour and metallic odour and taste. • Omelette made from MTS LWE was more resistant to compression and cutting forces. • Higher concentrations of oxidative off-flavours were found in the MTS LWE, associated with an omelette metallic flavour. Manothermosonication (MTS) has been proposed as an alternative to conventional thermal pasteurisation of egg products to enhance food safety and quality. However, its impact on consumer liking and sensory characteristics remains unclear. This study evaluated the effects of MTS on the sensory attributes, texture, and volatile compound profile of omelettes prepared from liquid whole egg (LWE) compared to thermal pasteurisation. Results concluded that MTS-treated omelettes exhibited a firmer texture and higher oxidation levels, leading to distinct metallic and sulphur-like sensory attributes. However, MTS enhanced gel structural properties, suggesting its potential for applications requiring improved gel structure, such as egg tofu surimi products. This study provides novel insights into the impact of MTS on egg product quality, highlighting both its potential benefits and challenges related to oxidation, which should be considered for further investigations.